1. Heat the pan without putting oil, add the chicken oatmeal mushrooms and bake them until fragrant.
2. After roasting the aroma, add vegetable oil and red pepper and stir-fry evenly.
3. After sautéing, put it out of the pot and spread it out in a clay pot for use as a bottoming material.
4. Separate the frying pan, heat the pan with cold oil, put the shallots and ginger slices into the pan.
5. After the fragrant pot, add the minced garlic and soaked chili and continue to fry evenly and fragrant.
6. Add oyster sauce, lianggu oil, water, and sesame oil in order, and stir fry until it tastes good.
7. After making sure that there is no water at the bottom of the pot, place the pot on a stove with a low fire, and at the same time put in small pieces of chee cheong fun, pour a tablespoon of peanut oil, and cover. When the pot is hot, turn the low heat to medium heat first Hot rice rolls.
8. After the rice rolls are hot, continue to heat up. The oiled rice rolls will slowly simmer and fry some chars. Only then open the lid and evenly pour the previously cooked sauce.
9. After pouring the sauce, cover the pot, keep the heat unchanged and continue to heat for 1 to 2 minutes, then add the chopped green onion and sesame seeds.
10. To eat this, it must be served in the original pot, stir it with chopsticks before eating!
Tips:To make this rice roll pot, you must choose the soy sauce. The soy sauce in the restaurant is usually cooked with spices in advance, and the family buys some soy sauce to make it.
